Chef Mavro’s Beaujolais Nouveau menu has received an enthusiastic “hana hou” from guests so he will continue cooking this fabulous 3-course $59 feast through December 19, 2009.
“The flavors are a magical combination: crispy suckling pig, molokai sweet potato puree, pickled mustard cabbage, and black cumin-white pineapple glaze with the 2009 Beaujolais Nouveau. It makes our job easy!” exclaims Chef Mavro
The tableside service of this enticing French-Hawaii recipe adds to the festive mood of these special Chef Mavro dinners. In addition to the suckling pig entrée, the other stellar moments of this special menu are the appetizer of Sautéed Maitake mushrooms, green papaya, Sumida watercress, galangal and kaffir lime, and the dessert Big Island Meyer lemon curd, Japanese cheese cake, citrus salad, ginger ice cream, pomegranate syrup. The $59 price includes appetizer, entrée, dessert and three additional complimentary courses: pre-appetizer, pre-dessert and hand crafted candies. Wine pairings including Beaujolais Nouveau are optional as always.
Seating is limited and available by reservation only, now through December 19, 2009, 6-9:30 p.m. Tuesday-Saturday. Call 944-4714 or email email@example.com. During this time Chef Mavro’s regular Fall Menu (4 and 6 courses, and the Grand Tasting menu) will also be available, as they remain the favorites for special occasions.
Background: Beaujolais Nouveau is a young red wine made from handpicked Gamay grapes in the Beaujolais region of France. While most red wines improve with age, this wine is all about freshness and should be enjoyed right away. “August 2009 offered some of the best hot and sunny weather in the last 60 years. The favorable weather has helped the grapes mature nicely. The berries are thick, and the seeds are a gorgeous amber color…Their brightness, intensity, and above all, their perfect health are something to behold. We have not seen anything like this for a long time,” exclaimed Duboeuf (website www.duboeufnouveau.com)
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Chef Mavro’s 2009 Beaujolais Nouveau Menu
includes three courses plus
pre-appetizer, pre-dessert & mignardises 59.00
BEAUJOLAIS NOUVEAU GLASS 10.00 (BOTTLE 45.00)
SALADE DE CHAMPIGNONS SAUVAGES INDOCHINE
sautéed maitake mushrooms, green papaya,
sumida watercress, galangal and kaffir lime
COCHON DE LAIT LACQUE (served tableside)
crispy suckling pig, molokai sweet potato puree,
pickled mustard cabbage, white pineapple pork jus
beaujolais nouveau granité
FLAN DE CITRON DE « LA GRAND’ ILE »
meyer lemon curd, japanese cheese cake, citrus salad
ginger ice cream, pomegranate syrup